½ slice sandwich bread torn into pieces
2 T milk
1 # ground turkey meat
4 T minced onion
1 clove garlic, minced
10 large brine-cured black olives, pitted and sliced
1 t ground cumin
1 t ground chili powder
1 t ea. salt and pepper
1 C jack or cheddar cheese, shredded
1 ½ C fresh tomato salsa (store bought or homemade)
2 corn tortillas (8 inch size)
Romaine or iceberg lettuce
Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and lightly coat with pan spray. Set aside.
Combine torn bread and milk in a mixing bowl. Once the bread has softened, mix together to form a loose paste. Add ground turkey, onion, garlic, egg, sliced olives, cumin, chili powder, salt and pepper. Mix gently until well combined.
Add ½ cup of the shredded cheese and ½ C of the salsa. Blend together and shape into 5” round mound. Place on the prepared sheet pan. Spread ½ C of the remaining salsa over the top of the meat.
Slice the corn tortillas into thin ribbons and scatter them evenly over the salsa pressing lightly. Top with the remaining ½ C of shredded cheese.
Bake in the preheated oven for 40 minutes or until the loaf is cooked through and tortilla shreds are nicely browned and crispy on top. Remove from the oven and cool slightly before cutting into wedges to serve.
To serve: place a pile of shredded lettuce on a plate and top with meatloaf. Top with a spoonful of the remaining salsa, avocado and sour cream.
Serves 2 with leftovers